Penne with Pumpkin or Winter Squash (HCE)

• Salt
• 1 medium pumpkin or butternut squash (about 1 1/2 pounds), peeled and seeded
• 2 tablespoons butter or extra virgin olive oil
• Freshly ground black pepper
• 1/2 teaspoon hot red pepper flakes, or to taste
• 1 pound penne or other cut pasta
• 1/8 teaspoon freshly grated nutmeg, or to taste
• Pinch sugar (optional)
• 1/2 cup freshly grated Parmesan cheese

Mise en place minus the pasta which was already underway.  This is the first time I used the shredding disc in the food processor.

Probably way too much squash.

I've actually made this dish before a couple years back.  It's a great dish but I didn't have nearly enough Parmesan on hand so its richness was definitely missing.  Oh well, it's a shame that I didn't make note of this earlier.